RECIPE : christmas treat - saffron buns

this week i've made the traditional swedish saffron bun, or lussekatter as it's called in Swedish.
but of course, i've made it vegan, and without white sugar or margarine - so a bit healthier than the original for sure, but with just as much taste. they're so much fun to make, so you should give them a try.

saffron buns full recipe:
500 ml soy milk (or other plant milk)
100 ml agave syrup
150 ml rapeseed oil
2 g saffron (or 3 if you want super yellow)
50 g fresh yeast
1.5-1.8 litre wheat flour (but make sure you have more at hand for kneading)
raisins
flour for kneading
rapeseed oil for brushing

instructions:
- heat the oat milk slowly and stir in the agave, rapeseed oil, and saffron
- remove from heat when it's finger warm (37°c)
- crumble the fresh yeast in a bowl and pour in the milk mix. stir until smooth
- add the flour a little at a time until you have a non-sticky bready dough. let proof for 40 minutes, preferably someplace warm
- knead the dough with more flour until un-sticky and workable
- form into cute shapes and pop in the raisins
- let sit for 20 minutes and preheat the oven to 225°c
- brush the buns a little bit of rapeseed oil
- bake for about 8-10 minutes until gentle browned

love // jenny